Fattoush
Ani Torayan has a catering business serving the San Francisco Bay Area. She submitted her recipe for fattoush — a Middle Eastern bread salad with its distinctive taste influenced by sumac.
I have used sumac only a few times before — once was in lentil soup with Swiss chard. Sumac has a tangy, lemony taste and is a great addition.
This recipe came to me without any specific amounts of ingredients so I just tried it using enough of one ingredient or another until it looked right. You can do the same.
Servings: 4
Ingredients
- One head of lettuce, any kind, rinsed, spun dry, and coarsely chopped
- 1 pint of cherry tomatoes, halved or 2 large tomatoes, seeded and diced
- 1/3 bunch parsley, coarsely chopped
- Small handful of fresh mint leaves, coarsely chopped
- 1 bunch green onions, white and light green parts thinly sliced (red onion works well also)
- 2 whole wheat pita breads, baked for about 10 minutes at 350 degrees then broken into large bite size pieces
- 2 tablespoons fresh lemon juice
- 4 tablespoons olive oil
- 1 teaspoon sumac
- Aleppo paprika to taste (mild Turkish chilies mixed with paprika)
- Salt and freshly ground black pepper to taste.
Directions
- Add lettuce, tomatoes, parsley, mint leaves, onion, and pita chips to a bowl.
- Whisk the remaining ingredients together and toss with the salad.
- Sprinkle with some more sumac.
Nutrition information (per serving)
- Calories: 255
- Total fat: 15 g
- Saturated fat: 2 g
- Trans fat: 0 g
- Cholesterol: 0 mg
- Sodium: 286 mg
- Total carbohydrate: 28 g
- Dietary fiber: 8 g
- Protein: 6 g